Break off and discard the tough bottom ends of the asparagus,
then slice the stalks on the diagonal into 1˝-inch pieces. Set
aside.
Combine the vinegar and sugar or honey in a small bowl and
mix until uniform. (You might need to warm the honey for about
10 seconds in a microwave if it's too stiff.) Set aside.
Place a large, deep skillet over medium heat. After about a
minute, add 1 tablespoon of the olive oil, and swirl to coat the
pan. Add the pecans, turn the heat down, and sauté over
medium-low heat for about 10 minutes, or until the nuts are
fragrant and lightly toasted. Watch them carefully so they don't
burn. Transfer the nuts to another dish and set aside.
Return the pan to the stove, and increase the heat to medium-
high. Wait about a minute, then add another tablespoon olive oil
and swirl again to coat the pan. Toss in the asparagus, and stir-
fry for about 3 to 5 minutes, or until the asparagus is just barely
tender. (Thicker asparagus will take longer.) Sprinkle in the
garlic and salt during the last minute or so of cooking.
Turn up the heat to high, and pour in the vinegar mixture,
stirring as you go. Stir-fry over high heat for only about 30
seconds, then remove from heat.
Stir in the tarragon, and add black pepper to taste. Serve hot,
warm, or at room temperature, sprinkled with the reserved
pecans.
Serving
Suggestions
This dish tastes best within an hour of being made.
Originally Submitted
1/3/2012
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